Seattle Personal Training and Health Blog

Lentil Dahl

4/9/2024

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings - makes a great side dish
Author Michaela Vais

Ingredients

Instructions

Sort and rinse the lentils for 15 minutes in warm water, removing any shriveled ones. Soaking makes them more easily digestible. Drain the water afterward.
Meanwhile, finely dice the carrot, onion, chili, ginger, and garlic.
In a large saucepan or pot, heat the oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes. Then add the chili, garlic, ginger, and carrot. Stir and reduce the heat to low.
Next, add all the seasonings, the lentils, and vegetable broth. Stir, bring to a boil, and leave it to simmer for about 15 minutes.
For even more flavor, temper the spices with a little more oil in the pan for 1 minute (until deep and fragrant) before adding the lentils and stock.
Stir in the canned coconut milk and cook for about 10-15 minutes to thicken and slightly reduce until the lentils are tender. Optionally, puree 1/4-1/3 of the dal for a creamier result.
Before serving, give the dahl one last taste and adjust the seasonings to your preference. Then serve with rice, naan (flatbread), and garnish with parsley and optionally non-dairy yogurt. Enjoy!

Notes

I typically use green or brown lentils, which cook in about 20-25 minutes if soaked beforehand.
You can also use sweet potato instead of carrot.
It's possible to use any plant-based cream (like soy cream, oat cream etc.) instead of canned coconut milk. However, in my opinion, this lentil dal tastes best with coconut milk. I reduced the amount to 1/2 cup.
Optionally, add a squeeze of lime/ lemon juice when serving to brighten the flavor.
Recipe serves 4. Nutrition facts are for one serving.

2/23/2023

Chickpea Curry
Serves 6

Ingredients

Instructions- cook in the Instapot.

Set Instapot to sauté setting and diced onion. Add olive oil and add onions, garlic, and crushed red pepper to the pot until translucent.
Add rest of the spices and rest of spices, crushed tomatoes, coconut milk and chicken peas and pressure cook for 10 minutes.

Turmeric rice
Ingredients

Instructions

Cut cooking time in 1/2 by sautéing rice on medium high in pan first. Heat oil in pan first and add rice. Keep turning until slightly brown.
Add chicken stock and cover with lid until it boils. Turn down heat to medium and uncover. Should be ready in 5-10 min.

Brussels Sprouts & Butternut Squash Melody
Also a great side to rotisserie chicken

Ingredients

Instructions

Preheat oven to 400 F.
Place parchment paper on cookie sheet.
Clean, wash, and quarter brussels sprouts, add to butternut fries/chunks, and toss with olive oil. Bake for 20-30 minutes, turning after 10 minutes. Use an air fryer if you have one for faster cooking.

To Serve
Layer a 1 1/2 cup of brussels sprouts and butternut squash melody, 3/4 cup of turmeric rice and 1/2 of chickpea curry.
Voilà